by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 17686 times
- Heat the oil in a non-stick pan, add the mustard seeds.
- When the seeds crackle, add asafoetida,green chillies, radish pods and salt and saute on a slow flame for 2-3 minutes.
- Add coriander seeds powder and cook on a slow flame for another minutes, while stirring once in between.
- Serve immediately.
- Avoid covering the mogri as it may turn black in colour.
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